Description
A creamy, crunchy broccoli salad made with bacon, cheddar, cranberries, and sunflower seeds tossed in a tangy homemade dressing.
Ingredients
Scale
- 5–6 cups broccoli florets
- 1 cup sharp cheddar cheese
- 2/3 cup dried cranberries
- 1/2 cup crumbled bacon
- 1/2 cup salted sunflower seeds
- 1/3 cup red onion, diced
- 3/4 cup mayo
- 1/4 cup sour cream
- 3 Tbsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Chop broccoli into small florets.
- Dice onion and cube or shred cheddar.
- Combine broccoli, cheese, cranberries, bacon, sunflower seeds, and onion.
- Whisk together mayo, sour cream, vinegar, sugar, salt, and pepper.
- Pour dressing over salad and toss to coat evenly.
- Chill for at least one hour before serving.
- Stir again before serving.
Notes
You can use Greek yogurt instead of sour cream.
Store in the fridge for up to 4 days.
Optional: blanch broccoli for softer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 291
- Sugar: 12g
- Sodium: 617mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 33mg